As a kid, some of my greatest memories are of my mom in the kitchen cooking. I loved watching her throw a little salt in, mix around the wooden spoon, throw in more stuff and mix again. She never used measuring spoons or cups; she just knew. My mother worked full-time and ran a business of her own, but always found the time to cook for us. In the fall and winter, I especially loved the soups my mom would make for us; nothing says comfort to me more than soup.
And now, with kids of my own, it’s no surprise to me that soup is my oldest daughter’s favorite! Leek and potato soup and any soup with pasta and beans, especially Pasta e Fagioli. Warm, comforting and hearty Pasta e Fagioli, I can’t think of a better way to warm our tummies and enjoy a healthy meal. This soup is packed with some of my favorite seasonal fall produce: butternut squash and swiss chard. I love these together and I love the big chunks of butternut squash in this soup!
I made this Vegetarian Pasta e Fagioli in my KitchenAid® 6.0Qt Cast Iron Cookware. This Cast Iron Cookware allows for high-temperature cooking and is ideal for slow-cooking stews, soups and braised dishes on any cooktop. You can also use this for cobblers and cornbread! Bonus: The lid also doubles as a grill pan and can be used for grilling steaks, burgers, chicken, or vegetables. Isn’t that amazing?! This is the most versatile Cast Iron Cookware ever!
To start this recipe, add olive oil to the cookware and let it heat up. Then add the onions and celery and let them cook for 5-7 minutes. Once soft, stir in the minced garlic, butternut squash and oregano and cook the mixture until fragrant and the butternut squash is softened, about 6 to 8 minutes.
Next add the crushed tomatoes, beans and the vegetable broth and bring the soup to a boil. Add the swiss chard, mix in well and then reduce the heat to low and let simmer for about 15 to 20 minutes.
Then add in the cooked pasta, mix well and let cook for about 3 to 5 minutes, or until heated through. Stir in the parsley and season with more salt and pepper to taste. Garnish with more fresh parsley before serving.
The first official day of autumn is right around the corner so grab this Cast Iron Cookware from KitchenAid and get some Pasta e Fagioli going on the stove!
Vegetarian Pasta e Fagioli
1 to 2 tablespoons extra-virgin olive oil
1 onion, peeled and diced
2 celery ribs, diced
Salt and pepper, to taste
4 garlic cloves, minced
1 small butternut squash, peeled and cubed (at least 3 cups)
1 teaspoon dried oregano
2 (28-ounce) cans crushed tomatoes
2 (15-ounce) cans cannellini beans, rinsed
3 1/2 cups vegetable broth + more if needed
2 to 3 cups swiss chard (any kind), leaves only chopped
1/2 pound cooked elbow pasta
1/4 cup minced fresh parsley + more for garnish
Using your KitchenAid® 6.0Qt Cast Iron Cookware over medium high heat, heat the olive oil for a minute or two. Add the onions and celery and cook, stirring often, until beginning to soften, for about 5 to 7 minutes. Season with salt and pepper.
Stir in the minced garlic, butternut squash and oregano and cook until fragrant and the butternut squash have softened a bit, for about 6 to 8 minutes.
Add in the crushed tomatoes, beans and the vegetable broth and bring to a boil. Add the swiss chard, mix in well and then reduce the heat to low and let simmer for about 15 to 20 minutes.
Add in the cooked pasta and mix well and let cook for about 3 to 5 minutes, or until heated through. Stir in the parsley and season with more salt and pepper to taste. Garnish with more fresh parsley before serving.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*